Friday, October 22, 2010

TS:A while, while, while back, we had a party. Besides numerous other dishes (of course), we also cooked off 8 pounds of musselsà la Congolaise.

I don't exactly know how these flavors are Congolese. We had seen this descriptor on a local restaurant's menu for a dish cooked with tomatoes, coconut milk/cream, "smoky chili" and citrus.

Congolese? Really?

TS:Congolese or not, the flavors work.

So, I sautéed some onions and garlic along with tomato paste until the tomato paste was nicely cooked.

I may or may not have added a little bit of smoked paprika as well.

Then, I poured in some white wine and after a little bit, coconut milk.

The 8 pounds of mussels jumped into the creamy pool.

When they were cooked, I finished the whole thing with just a little squeeze of lime juice, and a generous amount of cilantro.

TS:Why am I going on and on about mussels when this dish doesn't seem to have a mussel in sight?

After the guests had left, I noticed the serving bowl was devoid of mussels, but filled with the "Congolaise" sauce. As you may have already imagined, cooking 8 pounds of mussels will yield you quite a lot of exquisite mussel liqueur.

I couldn't waste that!

This was pure shellfish-y gold. It was so rich and flavorful that I had to christen it a "bisque".

TS:What to do? What to do?

Wanting to do something different with some chayote on our counter besides our usual, I got to thinking and set to work.

TS:I brought the mussel-infused coconut-tomato "bisque" to a boil then a simmer, reducing it somewhat, then dumped in my peeled chayote batons.

TS:It seemed to me, though, that I still was not taking full advantage of the broth-y goodness in the pot.

Noodles! That's what this needs. Taking the path of least resistance, I opted for bean thread vermicelli. No pre-cooking required. I just placed them in the pot until they were cooked. A few minutes, tops.

TS:With the bean thread vermicelli, this dish seemed to have taken a decidedly Asian turn.